Carob Crunch Cups

By Chef: Heather Pace
Posted: August 3, 2015


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The great thing about this sweet snack is that its sugar-free. The natural sweetness of the carob combined with a bit of lucuma and coconut do the trick at sweetening the cups without adding anything else. Enjoy!


  • 1/2 cup lucuma coconut creme
  • 6 tablespoons carob powder
  • 2 tablespoons lucuma powder
  • 1/4 cup melted coconut oil
  • 1/2 teaspoon vanilla bean powder
  • 2 pinches stevia powder, optional
  • 3-4 tablespoons buckwheat crunchies* and/or anything else crunchy


  1. Add the coconut creme to a bowl and sift the carob and lucuma powder in.
  2. Add the remaining ingredients and whisk everything together.
  3. Stir in the buckwheat crunchies.
  4. To make buckwheat crunchies, soak raw buckwheat groats in filtered water for 2-6 hours (not too long or they will start going bad). Drain and rinse very well, until the water runs clear (this is important – get all the slime off or they will taste bitter). Spread on a dehydrator tray and dry at 145 F for 1 hour and then at 115F for 8 hours or until dry and crunchy. Store in a glass jar in the pantry for up to 6 months.